{"id":2367,"date":"2021-09-23T14:15:00","date_gmt":"2021-09-23T18:15:00","guid":{"rendered":"https:\/\/umaine.edu\/pagefarm\/?page_id=2367"},"modified":"2021-09-24T11:55:49","modified_gmt":"2021-09-24T15:55:49","slug":"potato-facts","status":"publish","type":"page","link":"https:\/\/umaine.edu\/pagefarm\/potato-facts\/","title":{"rendered":"Potato Facts"},"content":{"rendered":"

Potato Fact Sheet\u00a0 <\/strong>*updated 2021<\/strong><\/p>\n

REMINDER:\u00a0 Do not let your potatoes freeze.\u00a0 Do not leave them in your vehicle.<\/p>\n

Store them in a cool, dark, dry location.<\/p>\n

Red Potatoes:<\/strong><\/p>\n

Norland- Red skin and white flesh. Great for boiling or frying, not good for baking. This is an early potato. It will not store as long as the other varieties.<\/p>\n

Pontiac- Dark red skin. Because of texture and smoothness are great in soups and salads.<\/p>\n

Chieftain- Good to excellent for boiling, good for chipping at harvest, excellent for french frying.<\/p>\n

White Potatoes:<\/strong><\/p>\n

Katahdin- Thin skin and white flesh. Store well. Good for baking and mashing.<\/p>\n

Superior- White Skin, white flesh, early to mid-season.\u00a0 All-purpose, suitable for baking, mashing, boiling or frying. Stores well, 80-90 days.<\/p>\n

Green Mountain- Late maturing. Stores very well. Excellent for boiling and baking.<\/p>\n

Reba- Suitable for baking, boiling, roasting, or mashing. Excellent storage potatoes.<\/p>\n

Norwis- Grower recommends as best all-around potato. Smooth light skin and pale yellow flesh.<\/p>\n

Kennebec: Skin is semi-rough and flesh is firm with minimal water content. Has a rich, earthy, nut flavor. Best for frying, also good as baked or mashed potato.<\/p>\n

Gold Potatoes:\u00a0 <\/strong><\/p>\n

Yukon- Very versatile.\u00a0 Good keeper.\u00a0 Good for roasting, grilling, frying, mashing, saut\u00e9ing and boiling.<\/p>\n

Lehigh- Mid to mid-late season. Excellent keepers. Good for soups, stews, mashing, boiling, baking or fries.\u00a0 Released jointly in 2007 by Cornell, Penn State, and UMaine.<\/p>\n

Russet:\u00a0 <\/strong><\/p>\n

Caribou- Medium to large, oblong or slightly flattened oval, light to medium russet-brown, light to medium netted skin, white to pale yellow flesh. Good keeper. Minimal water content. Floury, dry; light and fluffy; hearty skin that is chewy when cooked.\u00a0 Good for\u00a0baking, frying, mashing, and roasted.\u00a0 Developed by UMaine and the Maine Breeding Program.<\/p>\n

**All potatoes are US #1 size.<\/p>\n

**White potatoes tend to store better than the reds.<\/p>\n","protected":false},"excerpt":{"rendered":"

Potato Fact Sheet\u00a0 *updated 2021 REMINDER:\u00a0 Do not let your potatoes freeze.\u00a0 Do not leave them in your vehicle. Store them in a cool, dark, dry location. Red Potatoes: Norland- Red skin and white flesh. Great for boiling or frying, not good for baking. This is an early potato. It will not store as long […]<\/p>\n","protected":false},"author":1213,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-2367","page","type-page","status-publish","hentry"],"yoast_head":"\nPotato Facts - Page Farm and Home Museum - University of Maine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/umaine.edu\/pagefarm\/potato-facts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Potato Facts - Page Farm and Home Museum - University of Maine\" \/>\n<meta property=\"og:description\" content=\"Potato Fact Sheet\u00a0 *updated 2021 REMINDER:\u00a0 Do not let your potatoes freeze.\u00a0 Do not leave them in your vehicle. 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